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–+ servings
A bunch of decorated christmas cookies on a piece of paper.

Royal Icing Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 24
Calories: 81kcal
Author: Laurel Perry
You only need 4 ingredients (plus food coloring) and 20 minutes to make this icing for decorating cookies!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 4 cups powdered sugar 452 grams
  • 4 tablespoons meringue powder 43 grams
  • 8-10 tablespoons warm water 114-142 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • Gel food coloring optional

Instructions

  • Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine.
    4 cups powdered sugar, 4 tablespoons meringue powder
    A bowl of flour with a whisk in it.
  • Pour in 8 tablespoons of warm water and the vanilla extract, and mix on medium-low speed until combined.
    8-10 tablespoons warm water, 1 teaspoon pure vanilla extract
    A glass bowl with a white liquid in it.
  • Turn the mixer up to medium-high and mix until soft peaks form, about 1-2 minutes.
    Whipped cream in a glass bowl.
  • Slowly add more water 1 teaspoon at a time until your desired consistency is achieved. To create an icing that works well for outlining and flooding cookies, lift up the whisk and let the icing drip back into the bowl. It should take 10-15 seconds to smooth out. If it is smoothing out too quickly, beat the icing for another minute. If it is taking longer to smooth out, add a little more water.
    A bowl of milk in a blender.
  • Divide the icing into small bowls and add gel food color, making as many colors as you would like.
    Gel food coloring
    Three bowls of red, green, and white icing.
  • Fit piping bags with a Wilton #3 or #4 tip. Fill the bags with icing and decorate your cookies as desired.
    A group of cookies with icing and sprinkles on a table.

Video

Notes

Yield: This recipe makes approx. 3 cups of icing. A serving is 2 tablespoons.
  • If you would like to create a thicker icing for outlining or decorating, start with 5 tablespoons of water and beat to medium-stiff peaks on low. Add color, reserve the amount of icing you would like for outlining, and add water to the remaining until you achieve a flood consistency.
  • Mixing at high speed adds too much air to the icing. Keep the mixer on medium-low or medium-high as the directions indicate.
  • If you want your icing to be pure white, use clear vanilla extract.
  • You can use egg white powder (in an equal amount) or 4 pasteurized fresh egg whites in place of the meringue powder, but you will need to store leftover icing in the refrigerator. 
Storage: Store royal icing in an airtight container with plastic wrap pressed onto the surface at room temperature or in the refrigerator for up to 2 weeks or in the freezer indefinitely.

Nutrition

Serving: 2tablespoons | Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Sodium: 9mg | Potassium: 8mg | Sugar: 20g | Calcium: 1mg | Iron: 0.01mg